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Ceviche Peruano recipe

Ceviche Peruano recipe

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  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Marinades
  • Marinades for prawns

This Peruvian ceviche is the best you will ever taste. Everyone is guaranteed to love it and you will too!

30 people made this

IngredientsServes: 8

  • 2 potatoes
  • 2 sweet potatoes
  • 1 red onion, cut into thin strips
  • 225ml fresh lime juice
  • 1/2 stick celery, sliced
  • 4 tablespoons fresh coriander leaves
  • 1 pinch ground cumin
  • 1 clove garlic, minced
  • 1 Scotch bonnet chilli, seeded and minced
  • salt and freshly ground pepper to taste
  • 450g fresh tilapia, cut into 1cm pieces
  • 450g medium prawns - peeled, deveined, and cut into 1cm pieces
  • 4 little gem lettuces, separated into leaves

MethodPrep:30min ›Cook:30min ›Extra time:1hr marinating › Ready in:2hr

  1. Place the potatoes and sweet potatoes in a saucepan and cover with water. Simmer until the potatoes are easily pierced with a fork, then drain, and set aside to cool to room temperature. Place the sliced onion in a bowl of warm water, let stand 10 minutes, then drain and set aside.
  2. Meanwhile, place the lime juice, celery, coriander and cumin into the bowl of a blender, and puree until smooth. Pour this mixture into a large glass bowl, and stir in the garlic and Scotch bonnet chilli. Season with salt and pepper, then stir in the diced tilapia and prawns.
  3. Set aside to marinate for an hour, stirring occasionally. The seafood is done once it turns firm and opaque.
  4. To serve, peel the potatoes and cut into slices. Stir the onions into the fish mixture. Line serving bowls with lettuce leaves. Spoon the ceviche with its juice into the bowls and garnish with slices of potato.

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Reviews & ratingsAverage global rating:(25)

Reviews in English (21)

by lcammiade

I am from Peru and our typical Peruvian Cebiche uses no potatoes, no celery, no cumin.We basically cut the fish into 1/2-inch pieces (I love Bass or Tilapia), add salt, pepper, chop fresh cilantro, a bit of garlic and lime juice (about 8-10 limes). Fish has to be cooked in the lime juice. You can add shrimp/clams/octopus, it's optional. My family loves the original Cebiche, fish only. Add some fresh Aji Amarillo (Peruvian chili, looks like the Habanero but its taste is amazing and unique) or Aji Amarillo paste - you can buy them at any Latin Market - and mix it with the lime juice. Add some lettuce on the side as well as peeled & cooked sweet potato (just a slice per person) and add some corn on the side as well (about 1/4 cup.Don't forget to add the onion (I use red onion - julienned red onion).-16 Dec 2011

by Martha Hamilton

I laughed so hard when I read that a reviewer sauteed this!! Ceviche is ONLY "cooked" in the lime juice and is not placed over heat of any kind. I've never seen white potato served in a cevicheria...but the sweet potato is a must. The onion should be sliced and this should NOT be eaten over crackers if you want authentic. Usually it is either plain fish (bass is more common than tilapia) or a lot of mixed sea creatures you won't find for sale in the States. Like a lot of Peruvians, I prefer the pure fish version.-06 Mar 2009

by Mochi Puffs

This was so delicious! The only changes made were to add cucumber, though I don't think it was necessary after having tasted it. The only changes I would make in the future would be to add more habanero because I like it spicy. Also great the next day with pita chips.*edit: I noticed that another user actually cooked the fish by sauteing it but it should be noted that in a ceviche recipe the fish is "cooked" through the lime juice marinade. It requires no heat. I hope this helps!-24 Jul 2007


Leche de Tigre

Step 1

Set a fine-mesh sieve over a small bowl. Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion pulse 3–4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired season with salt. Cover and chill.


Step 2

Pour water into a large pot fitted with a steamer basket to a depth of 1 inch bring to a boil. Add sweet potato, cover, and cook until just fork-tender, about 30 minutes. Transfer to a plate let cool.

Step 3

Meanwhile, add more water to same pot, if needed, to measure 1 inch bring to a boil. Add ear of corn to pot and steam until crisp-tender, 2–3 minutes. Transfer to a plate let cool completely.

Step 4

Halve potato lengthwise. Using a small melon baller, scoop out potato balls and place them in a small bowl set aside. Cut kernels from cob. Reserve 1/3 cup kernels (save extra kernels for another use).

Step 5

Rub a large bowl with cut sides of chile discard. Place fluke, 2/3 of onion, leche de tigre, and 4 large ice cubes in bowl stir well. Let marinate for 2 minutes remove ice. Fold in potato and corn season with salt.

Step 6

Using a slotted spoon, divide ceviche into small bowls or onto plates. Drizzle ceviche with leche de tigre from bowl garnish with remaining onion and cilantro.

How would you rate Peruvian Ceviche?

This was such a delicious recipe - made it with fresh red snapper and had it let it “cook” quite a bit longer than listed here, but the flavor combination was wonderful and I felt like I was lunching in Lima. Only lacked a pisco! To the negative written review on this: the author of this recipe is Peruvian, and owns multiple restaurants including Astrid y Gastón which was listed in the top 50 in the world. Just because it doesn’t look exactly like you expect it to, doesn’t make it appropriative ). I’ve been to Peru multiple times as well and it TASTED exactly like I remembered!

Since the author of this recipe is Peruvian and an ambassador for Peruvian cuisine, I think it's safe to say this is authentic (to him?). Would rate a 4 or 5 but giving it 5 stars to balance out the last review since it seemed biased and not based on the recipe. Regardless of the type of ceviche you've tried, I think you'll enjoy this one. Super flavorful, with great balance of flavor and textures. Iɽ agree with the note about spiciness.

Yikes. Cultural Appropriation at it's finest? Corn and Sweet potato are typically served on the side. No garlic. I suppose Bon Appetit has never been much for being authentic when it comes to international cuisine. I spent 2 years in Peru, never have I ever seen this served.

After spending a week in Peru, decided to attempt making Peruvian ceviche at home. This turned out great! Will definitely make again. As written the recipe isn't all that spicy, but more diced chiles can be added to adjust for your spice preferences.

  • 4 6-ounce white fish fillets (such as sole, croaker, or grouper)
  • 2 cloves garlic, very finely chopped
  • 2 Teaspoons limo chile, chopped
  • Juice of 20 small lemons
  • 1 Teaspoon chopped cilantro (coriander) leaves
  • 2-3 ice cubes
  • 1 red onion, sliced into half-moon crescents
  • Salt
  • Pepper
  • 1 corncob, cooked, kernels removed
  • ½ sweet potato, boiled and sliced

Cut the fish into ¾-inch cubes, place in a bowl, and season with salt and pepper. After 1 minute, add the garlic and chile. Mix well.

Pour the lemon juice over the fish and then add the chopped cilantro leaves and ice cubes. Stir and let stand for a few seconds. Add the red onion and remove the ice cubes. Mix together and adjust the seasoning to taste.

Serve in a large shallow bowl with cooked corn kernels and boiled sweet potato slices.

A Ceviche Recipe from the Master, Gaston Acurio

"This restaurant is always a party, a happy place," the prolific Peruvian chef Gaston Acurio said while lunching at La Mar , his lively, crazily popular ceviche restaurant in Lima that has spawned outposts in San Francisco and New York. La Mar's menu reads as a kind of encyclopedia of the citrusy cured seafood, with dozens of iterations of this national dish. One taste of the tangy, salty, rocoto pepper-spiked stuff and it's easy to see why this quickly prepared, dead-simple dish of acid-kissed fish is so enduring.

"There are two thousand cevicherias in Lima," Acurio told me. "But we want to show the world what a true Peruvian ceviche is." The beauty is in the balance: not too sour, not too salty. "Never squeeze the limes completely: The pith will lend a bitterness. And never let the ceviche marinate for more than two minutes." The other requirements? "The best-quality ingredients, generosity, and intensity." --Adam Sachs

Ingredients for Peruvian Ceviche

  • 1 ½ pounds very fresh and high-quality fish filets (corvina, halibut, escolar, hamachi, mahi-mahi, flounder).
  • 1 red onion, thinly sliced.
  • 1 cup freshly squeezed lime juice from about 15-20 Peruvian limes.
  • 1-2 hot peppers (aji Limo is the traditional pepper used in Peru), cut in half, without seeds and deveined.
  • 2-3 sprigs of fresh cilantro.
  • salt to taste.
  • Pepper to taste.

Now let’s take a look at how to put it together.

Step 1: First cut the fish into small cubes, place in a glass bowl and cover with cold water and 1 tablespoon of salt, cover and refrigerate while you prepare the onions and juice the limes.

Step 2: Up next, rub the thin onion slices with 1/2 tablespoon of salt and rinse in cold water and rinse the fish to remove the salt. Next up place the cubes of fish, half of the sliced onions, and hot peppers in a glass bowl and pour the lime juice over the ingredients. Sprinkle with a little bit of salt.

Step 3: Cover and refrigerate for about 5-15 minutes, remove the cilantro sprigs and the hot peppers from the mix (If you like spicy food then leave the peppers in).

Stage 4: Taste the fish ceviche and add additional salt if needed. Serve immediately with your choice of sides and garnishes.

There you have it, a quick and simple way to make a Peruvian classic.

Be sure to try it out and taste for yourself. If you want to know anything more about Peru, Cusco and Machu Picchu Travel or its Cuisine, check out the rest of our blog posts at Peru Travel Blog and be sure to follow us on Facebook and Instagram for our special packages.

If you wish to include a Peruvian ceviche tasting in any of our Peru tour packages please let us know and we can make that happen. We received dozens of culinary travel groups every year and put together a personalized itinerary to visit some of the best ceviche restaurants in Lima.

Ceviche peruano

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  • 220 g de granos de elote
  • 600 g de agua
  • 150 g de camote, cortados en cubos pequeños
  • 300 g de filetes de pescado blanco, cortado en cubos pequeños
  • 20 g de cebolla
  • 6 piezas de limones verdes
  • 3 ramitas de cilantro
  • 2 chiles de árbol secos, frescos y sin semillas
  • galletas saladas

How to Make Tiradito (Peruvian Ceviche)

One of the many joys of Peruvian cuisine is the beautiful way in which it has melded with the foods of immigrants. Nikkei cooking, for example, is Japanese-Peruvian food, the result of a 19-century influx of Japanese migrants to Peru. Peruvian food has influenced the way Japanese food is cooked there, and Japanese food has changed how Peruvians cook. The results are damn delicious.

One fun example is tiradito, which combines elements of ceviche and sashimi in a single dish. Ceviche typically involves "cooking" raw fish in an acidic marinade. One doesn't make ceviche and serve it right away it's better to wait about 15 minutes until the fish has turned more opaque, and the exterior of each small piece has taken on a partially cooked consistency.

Compare that to Japanese sashimi. While some species like mackerel are cured or seared, many are served completely raw—no heat, no acid, no lengthy salt-curing process. And unlike ceviche's smaller chunks of fish, sashimi is often cut into larger rectangular slices. When served, it's adorned minimally, with soy sauce, wasabi, and pickled ginger on the side.

Tiradito marries the two traditions. Like sashimi, the fish is cut into large slices and spends no time curing before being served. But like ceviche, it's served with a tart, spicy citrus-chili marinade known as leche de tigre (tiger's milk . . . you know, because it's got enough attitude to make you go RAWR).

Some tiradito recipes call for infusing the leche de tigre with pieces of fish and then straining them out and discarding them. This brings it closer to the sauce that comes with a ceviche, in which fish juices have mingled with the marinade. I did not do this for my tiradito recipe, though, since it requires sacrificing some of your (likely pricey) fish to the marinade for what amounts to a nice, but nonessential, step. If you want to do this, though, you can just soak some fish pieces in the lime juice for 15 or 20 minutes before straining them out and continuing with the recipe (you can, of course, eat those fish pieces in the kitchen, so that they're not totally wasted). If you're working with a whole fish and filleting it yourself, this infusion step becomes much easier since you'll definitely have scraps.

Tiradito sauces come in many flavors, but the most classic features lime juice and a purée made from Peruvian ají amarillo peppers, which have an incredible floral aroma and a decently spicy kick. It varies from pepper to pepper, but it tends to be hotter than your average jalapeño but not nearly as hot as a habanero.

There are a couple ways to get ají amarillo paste in locales where the fresh peppers aren't available. Easiest is to buy a jar of the purée at a market that sells Peruvian ingredients. Better is to make it yourself from frozen whole ají amarillo peppers. The from-frozen stuff has a more complex flavor that captures more of the pepper's natural floral and fruity notes the jarred option is good, but some of ají amarillo's charms are snuffed out in the canning process. Making your own with frozen peppers is as easy as boiling the peppers for 10 minutes, removing their stems and seeds (and, if you want to be more finicky about it, their skins, too), and then liquifying the flesh in a blender with just enough water to get it moving.

Beyond that, the leche de tigre for tiradito goes like this: Blend fresh lime juice with garlic and some fresh ginger, mix in enough of the ají amarillo paste to give the sauce a punch of chili heat and enough viscosity that it doesn't just flow like water on the plate. Some freshly minced cilantro can go in at the end.

In Peru, the fish is typically white-fleshed, something along the lines of corvina or fluke. Pictured here, though, are salmon and yellowtail (hamachi in Japanese), which are common substitutes, at least here in North America. The important thing is to get fish that you can serve as sashimi your selection will depend heavily on where you live.

On the side, you might add some choclo (a type of large, white Peruvian corn) or some thick rounds of cooked sweet potato, both of which are traditional tiradito accompaniments. Neither is necessary, though: Tiradito is, at its heart, a dish open to interpretation. It was born of cultures colliding and being flexible enough to embrace each other. Setting its presentation in stone cuts against that spirit.


We got our first taste of Ceviche in Peru (ceviche peruano). We couldn’t believe that fish was supposed to be “cooked” without heat. Back then, we blamed our confusion to our poor Spanish skills.

We encountered ceviche several times more and learned how to prepare it. Ceviche became one of our favorites not only for the taste and its availability. During our time in Nicaragua, we had our fair share of ceviche, too…

Fresh, fresher, freshest – ceviche!

Just buy fresh fish from a fisher when they come back in the morning. It won’t get any fresher or cheaper! Prepare it in the morning and let it sit until ready for dinner!

It embraces the flavor of fresh fish, and it is super easy to prepare. But, it is sure to ignite your taste buds! Use this ceviche recipe to make the perfect appetizer for summer.

Enjoy your Ceviche with a side of with tortilla or Maduro chips (you’ll find the recipe here next week). Alternatively, we also love some sweet potato on the side. The gentle side-complements the sour and fresh fish perfectly.

How to make peruvian fish ceviche?

There are many ways to prepare fish ceviche, but here I'll show you the traditional way. It basically consists of marinating the fish in lemon juice for about 5 minutes or less. You don't have to marinate it for hours on end to get a great tasting ceviche. On the contrary to have the fish a long time in the lemon, makes that the flavor of this one is diluted.

If you think that the lemon cooks the fish or kills the bacteria, then I regret to inform you that this is not correct. This is another reason not to prolong unnecessarily the time of preparation of a fish ceviche. Another point to keep in mind is that the onion also suffers from the effects of lemon, and if exposed to acid for a long time, it takes on an appearance as if it were in hot water.

Regarding the ingredients here I will show you the most used, however you can add or remove as you like and seem. A very important recommendation is that all ingredients should be fresh and clean. Keep in mind that as it is a raw dish, especially in summer it could easily become contaminated.

As I mentioned at the beginning you can choose the fish that is of your preference, but I recommend you one of white meat. At the end of the post you will find tips and recommendations to make the preparation of your fish ceviche a success.

Ceviche – seafood recipe from Peru

Ceviche is a delicious seafood recipe that we tasted for the first time in Peru. You can find throughout South America and it is Peru’s national dish. It’s an easy and simple recipe that you can make at home, as long as you can buy fresh fish to make this delicious seafood marinated dish. There are many different variations of this dish, and in this article we share one version of it.

Ceviche and Peruvian cuisine

Common in South America, Ceviche it’s thought to be original from Peru. This tasty seafood recipe is essentially fresh fish marinated in lime or lemon juice and salt. Usually, it is served with thinly sliced red onion, sweet potato and corn. The acidity from the lemon/lime juice mixed with the salt cooks the fish. It is important to not leave the fish marinated for too long.

Peruvian cuisine has ancient roots in its Inca and Pre-Inca cultures. Because of them, food staples like: potatoes, cereals (e.g. quinoa) maize, Alpaca meat, and spices (e.g. chili peppers) became an essential part of the Peruvian food culture. Later on, there was a large influx of Spanish colonizers, Africans, and other European and Asian migrants to the country during the 19th century. They brought with them different flavors that influenced further the Peruvian cuisine. Ceviche, for e.g. is thought to have come as a result of Japanese migrants and their love for seafood, which blended with the existent culture and produced this wonderful dish. Peruvian cuisine is a fusion between all these influences that have for 500 years been brewing together and have fed this Peruvian food boom.

Apart from these cultural exchanges, Peru has a wide topographical landscape with different micro-climates that in turn produce a wide variety of fruits, vegetables, fish, etc. that feed this foodie’s paradise – from the Pacific coast, to the Amazon, to the Andes. In the words of Copeland Marks, from his book ”The Exotic Kitchens of Peru – You have an extraordinary geographical location, right on the Humboldt Current, where this cold stream of water produces a gigantic amount and variety of fish. Then you have the tropical jungle of the Amazon River, and then the frigid high Andean plateau.”

Considerations when making it for the first time

We tried Ceviche, this tasty seafood recipe from Peru, in Lima for the first time, in a local restaurant overlooking the main square – Plaza de Armas. Ceviche is an acidic, salty, spicy and refreshing dish. Because of this, it is important to find the right balance between these 4 flavours. Since the ingredients (fish, chili peppers, lemons) are different everywhere every recipe will differ always a bit. It is important to taste during the whole process of making it, from the beginning, middle and to the end.

The recipe we share here is a classic version taken from the book “¡Bravazo!: Más de 600 recetas para volver a cocinar en casa” – by the Peruvian chef Gastón Acurio.

It doesn’t take a long time to make it and is a delicious summer dish. We hope you’ll like it.


  • 1kg of fresh fish (e.g. sea bass, haddock, halibut or pollack), it should be white/slightly pink, and of delicate flavor
  • 1 onion thinly sliced
  • 1 chopped chilli pepper
  • 20-30 lemons
  • Pinch of salt and pepper
  • 1 piece of corn on the cob
  • 4 or more sweet potatoes (depending on the size and how many people will eat)


  1. First, remove the skin from the fish, cut it into 3-centimeter pieces, approximately, salt it and let it rest for 10mins in a bowl. The thinner the pieces, the more quickly they will “cook”.
  2. Then cut 1 small chilli pepper in small slices and add it to the bowl, let it rest for 5 more minutes.
  3. Add half the onion and mix then some pepper and mix it again. Add the juice of 20 to 30 squeezed lemons, depending on the size, mix and leave it covered for 2 minutes. You can put some cling film on top to make sure the fish is well covered in the liquid. Add the rest of the onion and some more chilli and mix.
  4. Serve with some boiled or baked sweet potato and corn.

Tip: It goes great with nice cold beer or better a glass of delicious Pisco Sour!

Watch the video: Ceviche λαβράκι. Άκης Πετρετζίκης